Whipped Cream ( Eggless Desserts Recipe)
by Tarla Dalal
Added to 267 cookbooks
This recipe has been viewed 71169 times
One of the most common ingredients, used in almost all dessert recipes, whipped cream can make or break the appearance and feel of a dessert. The secret lies in whipping the cream to the right consistency; over whipping will ruin the dessert while less of beating will make it difficult to set. You can beat the whipped cream and store in an air-tight container and keep it in a freezer for atleast 15 days. When you need to use it, thaw it and use as required.
- Put the unbeaten whipped cream in a deep bowl and beat with an electric beater for 8 to 10 minutes or till the unbeaten whipped cream is thick.
- Refrigerate till use.
- To check if the whipped cream is whipped perfectly, spoon out the whipped cream and it should not drop off easily.
Nutrient values (Abbrv) per tbsp
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.